Best 3 Curried Couscous With Roasted Vegetables Peach Chutney And Cilantro Yogurt Recipes

Embark on a culinary journey to the vibrant and aromatic world of curried couscous with roasted vegetables, peach chutney, and cilantro yogurt. This delightful dish tantalizes the taste buds with a harmonious blend of flavors and textures.

The curried couscous forms the base of this delectable meal, offering a fluffy and flavorful foundation. Roasted vegetables, including hearty carrots, crisp bell peppers, and tender zucchini, add a symphony of colors and a delightful smoky sweetness. The peach chutney introduces a touch of fruity tang and a hint of spice, creating a perfect balance to the savory elements. Finally, the cilantro yogurt crowns the dish, providing a refreshing and herbaceous contrast that ties all the flavors together.

This recipe is not only a feast for the senses but also a testament to the beauty of culinary diversity. The fusion of Moroccan-inspired spices, Mediterranean flavors, and Indian chutney showcases the harmonious blending of cultures that defines modern cuisine.

So, gather your ingredients and prepare to embark on a culinary adventure that will transport you to a world of tantalizing tastes and vibrant aromas.

Let's cook with our recipes!

CURRIED ROASTED VEGETABLE AND COUSCOUS SALAD

Curried Roasted Vegetable and Couscous Salad image

Toss curried roasted vegetable and couscous with mixed greens and a yogurt-lime dressing.

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

4 medium carrots, sliced 1/2-inch thick on a diagonal
1 small head of cauliflower, cut into 1-inch florets
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1/2 cup couscous
1/2 cup Greek yogurt
1 tablespoon fresh lime juice
6 cups mixed baby greens

Steps:

Preheat the oven to 425 degrees F.
Toss the carrots and cauliflower with 3 tablespoons of the oil on a rimmed baking sheet. Combine the curry powder, 1/4 teaspoon each of the coriander and cumin, 3/4 teaspoon salt, and a few grinds of pepper and sprinkle over the vegetables. Spread in a single layer and roast, stirring once or twice, until crisp-tender and lightly charred in spots, 20 to 25 minutes. Transfer to a large bowl and let cool slightly.
Bring 2/3 cup water to a boil. Add the couscous, the remaining 1/4 teaspoon each coriander and cumin, and a pinch of salt. Remove from the heat, cover, and let stand for 10 minutes.
Stir together the yogurt, 1/4 cup water, lime juice, remaining 1 tablespoon oil, and 1/2 teaspoon salt.
Mix the roasted vegetables with the couscous. Drizzle in half the dressing and toss to coat. Toss the greens in the remaining dressing with salt to taste and put on top of the couscous mixture.

CURRIED COUSCOUS

Curried Couscous image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Steps:

Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

EASY CURRY COUSCOUS

Easy Curry Couscous image

This recipe is a perfect accompaniment to lamb chops or any grilled seafood. It's light and refreshing and very easy to make!

Provided by Janis P.

Categories Side Dish Curry Side Dish Recipes

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ cups couscous
3 cups chicken stock
1 tablespoon curry powder
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
½ cup raisins
1 bunch cilantro, chopped
½ cup slivered almonds, toasted

Steps:

Pour couscous into a bowl. Mix chicken stock, curry powder, salt, pepper, olive oil, and raisins in a saucepan and bring to a boil; remove from heat. Pour the boiling liquid over the couscous. Seal the bowl with plastic wrap and allow to sit for 10 minutes. Fluff couscous with a fork. Top with cilantro and almonds.

Nutrition Facts : Calories 269 calories, Carbohydrate 39.4 g, Cholesterol 0.4 mg, Fat 9.8 g, Fiber 3.6 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 1130.9 mg, Sugar 9 g

Tips:

Use a good quality curry powder. This will make a big difference in the flavor of the dish.
Roast the vegetables until they are slightly caramelized. This will give them a deeper flavor.
Make the peach chutney ahead of time so that the flavors have time to meld.
Use a plain yogurt for the cilantro yogurt sauce. This will allow the flavors of the cilantro and lime to shine through.
Serve the curried couscous with all of the toppings: roasted vegetables, peach chutney, and cilantro yogurt sauce.

Conclusion:

This curried couscous with roasted vegetables, peach chutney, and cilantro yogurt sauce is a delicious and flavorful dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. The roasted vegetables add a nice sweetness and crunch to the dish, while the peach chutney and cilantro yogurt sauce add a tangy and creamy element. This dish is sure to be a hit with your family and friends.